These impressive desserts must be served chilled. You will need 21 small paper candy cups, which can be found at cake decorating and kitchen stores.
Ingredients
6 oz bittersweet chocolate, chopped
1/3 cup whipping cream
1 tsp instant coffee
2 tsp vanilla
4 oz white chocolate, chopped
Pinch cinnamon
21 coffee beans
Method
- In a double boiler, over medium heat, melt bittersweet chocolate with cream, stirring occasionally.
- In a bowl, dissolve coffee in vanilla. Whisk into melted bittersweet chocolate mixture.
- Spread out candy cups on a rimmed baking sheet. Pour chocolate mixture into cups, filling halfway.
- Refrigerate for 15 minutes, or until firm.
- In a double boiler, over medium heat, melt white chocolate. Pour over firm bittersweet chocolate in cups.
- Sprinkle each cup with cinnamon and top with a coffee bean. Refrigerate for one hour, or until firm.
Yield 21 pieces